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KMID : 1024620100300010133
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Food Science of Animal Resources
2010 Volume.30 No. 1 p.133 ~ p.140
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Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment
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Kim Seo-Jin
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Yoon So-Young
Lee Chung-Jo
Kim Kyu-Earn
Lee So-Jeong
Ahn Dong-Hyun
Lee So-Young
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Abstract
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The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient’s sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at 121oC for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient’s sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.
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KEYWORD
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PSA, pork hams and bacon, autoclave, allergenicity
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